What is spring and summer without juicy and green salads? It's good that we are pleased with the huge variety of vegetables and herbs, that you can prepare new types of salads every day. I propose a step-by-step recipe with a photo of a salad with cabbage and fried zucchini. Video recipe.
Appetizing, tasty and original lean salad with cabbage and fried zucchini. This original dish will appeal to the whole family and will definitely fall into the list of favorite recipes. In general, there are not many salads with zucchini, moreover, they are usually pickled, and today we will fry the vegetable, which will add an unusual touch to the dish. Thanks to this, the finished salad will turn out to be bright, satisfying and aromatic, and it is prepared easily and quickly.
For the recipe, crispy young white cabbage is used, which can be perfectly replaced by Peking cabbage, because she has tender and crispy leaves. For piquancy, you can add chopped clove of garlic to your meal. But then such a salad can be consumed only in the evening, because it will not give off the best scent. You can also experiment with the recipe using different dressings: olive, vegetable, pumpkin and other oils. Homemade mayonnaise, sour cream, yogurt, or a variety of sauces will do. You can use this lean, tasty dish on its own in the evening, or use it as a side dish for boiled young potatoes, spaghetti, and rice. Also, the salad is perfect for a quick and easy snack throughout the day. And it can be served both hot and cold.
See also how to make a light salad with cabbage, sausage and cheese.
- Caloric content per 100 g - 98 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Young white cabbage - 200 g
- Cucumbers - 1 pc.
- Zucchini - 0, 5 pcs.
- Olive oil - for dressing
- Parsley - a few twigs
- Salt - 0.5 tsp or to taste
- Dill - a few twigs
Step by step preparation of lean salad with cabbage and fried zucchini, recipe with photo:
1. Wash the head of young cabbage under running water and dry with a paper towel. With a sharp knife, chop it into thin strips, sprinkle with a pinch of salt and press down a little with your hands so that it lets out the juice, and the salad is juicier.
2. Wash the zucchini, dry with a paper towel and cut into strips. Pour vegetable oil into the pan, heat well and send the zucchini.
3. Over medium heat, stirring occasionally, fry the zucchini until golden brown on all sides.
4. Wash cucumbers and dry with a paper towel. Cut off the ends on both sides and cut them into thin quarter rings.
5. Wash the dill, dry and chop finely.
6. Do the same with parsley: wash, dry and finely chop.
7. Put all vegetables in a deep salad bowl, salt and season with olive oil.
8. Toss the lean salad with the cabbage and fried zucchini. Taste it and adjust with salt and other spices if necessary. Serve the dish after cooking. If desired, it can be supplemented with boiled eggs or a tender omelet. These products will add tenderness to the salad, but it will no longer be lean.
See also a video recipe on how to make a salad with fried zucchini.
